With real ale currently outperforming almost every other drink on the bar, and increased numbers of people trying it, there has never been a better time to master how to keep, store, and serve cask ale. Patrick O'Neill explains all ale-lovers need to know about running a good cellar and ensuring that each pint served does both pub and brewer proud. This book is a must-have book for professionals or students in the drinks trade, beer festival organizers, or enthusiastic amateurs wishing to serve real ale at a private party. Patrick O'Neill shares decades of experience, detailed technical expertise, and a lifetime of passionate enthusiasm for real ale. Step-by-step instructions, concise knowledge, interesting anecdotes, and a comprehensive glossary make this a book to keep and refer to time and time again.
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Book Description
From stock control to changing a tap—the last word on storing, keeping, and serving real ale
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About the Author
Patrick O’Neill is a former engineer in the electronics industry. He has run CAMRA beer festivals and the bar and cellar of a busy Private Members Club.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
4.0 out of 5 stars
A good reference,
This review is from: Cellarmanship (Paperback)
Cellermanship is a great, if succinct, book. It gives you virtually all information you would need to serve cask ale. As a CAMRA publication, it's focussed entirely on serving cask ale in a pub. This means that homebrewers or craft brewers may find that it's not the most complete source of information for their needs. As a guide, though, this is probably something every bar should have a copy of for reference.
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